Carole’s English Muffin
Bread
5 1/2 cups warm water
3 packages RAPID RISE yeast
(Update: You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (I used bread flour….but my Mom always used All Purpose)
3 packages RAPID RISE yeast
(Update: You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (I used bread flour….but my Mom always used All Purpose)
Mix altogether, then spoon into (4) well
greased loaf pans. Let rise in pans until dough reaches the top
of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. (My oven runs a little
hot so I ended up cooking mine for a total of 35 minutes. Just keep an eye on
it. You’re looking for golden brown.) 10 minutes before done, brush with melted
butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY
before cutting. Makes terrific toast.
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